Thai Green Curry (Vegan)
This herbaceous curry constitutes of aromatic spices, colourful veggies and creamy coconut milk that soothes out the tanginess of the lime juice.
Made from home-made curry paste, this vegan version perfectly replicates the authentic flavours of the classic Thai green curry.
INGREDIENTS : –
(For the paste)
- 4 stalks lemon grass
- 4 green chillies
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground pepper
- 4 cloves garlic
- ½ inch galangal or ginger, peeled and sliced
- 2 tbsp lime juice
- 4 shallots or 1 red onion, roughly chopped
- 4 tbsp coriander, chopped
- 4-5 basil leaves
(For the curry)
- 1 ½ cup coconut milk
- 2 cups water
- 2 tbsp oil
- 3-4 tbsp prepared curry paste
- Salt to taste
- 4 kaffir lime leaves or 1 tsp lime zest
- 1 tbsp soy sauce
- 5 sprigs basil leaves
- ½ tsp coconut or beet sugar
- 1 cup broccoli, florets (steamed)
- ½ cup mushrooms, sliced
- 1 cup carrot, sliced
- ½ cup red bell pepper, chopped
- ½ cup green bell pepper, chopped
INSTRUCTIONS : –
- In a food processor, combine all the paste ingredients and blend to make a slightly coarse paste. If the mixture is too dry, blend in a tablespoon of coconut milk.
- Place a wok or a pan over medium-high heat. Add in some oil and stir-fry the veggies until lightly tender. Once ready, turn off the heat and set the veggies aside.
- Add a tablespoon of oil in the same hot wok and sauté the curry paste for about a minute.
- Stir in the water and mixed veggies. Cook on medium heat for 4-5 minutes before pouring in the coconut milk.
- Add the lime zest, salt, sugar and basil leaves.
- Allow the curry to gently simmer for 10-15 minutes on low heat.
- Add the soy sauce and stir well.
Serve hot with jasmine sticky rice.